Recent content by Tuckahoe

Thanks for the advise. I am going Perlicks stainless steel. It seems I have conflicting advise on the forward sealing. Do I want or not want to use forward sealing?

I am setting up a Keezer and when lookingup the Faucets I notice they range greatly in price. What are some of the qualities I should be looking for in Faucets?

Ad my first taste yesterday and loved it. Does anyone have a good all grain recipe or can at least shed some light onto how I would begin to replicate?

HOw long will my home brew be fresh for? At what point does it start to decline in taste?

Looking for a good book and or DVD that explains how to build a nano/micro brewery, both the physical equipment and business end. Anyone have any good suggestions?

Thanks again cause I just checked on it and I noticed that fermentation had kicked up again and was worried that I might have added it too soon. I'll trust the hydrometer from here. Hope it turns out good

Thanks for all the help guys. Fermentation has just about finished. Around one bubble per minute. I think I am gonna put the frozen fruit in now and see what it tastes like when I go to rack into secondary.

I have a German hefeweizen in my primary. I want to add raspberries to the secondary. I went out and got 2 lbs of frozen raspberries at stop and shop. Can I just throw these right in my secondary without boiling or sterilizing somehow? Do I risk spoiling my beer. Also, is 2 lbs an appropriate...

Gonna brew up a spring ale soon. I wanted to post the recipe I want to try and see if anyone has suggestions or concerns 10 lbs- 2 row pale malt 3 lbs- wheat malt .5 lbs- crystal malt 1 oz Cascade- 60 min .5 oz Cascade- 30 min .5 oz Cascade- 5 min 1 oz Cascade- Dry Hop Zest of 3...

I am looking for a company or just labels and software to print waterproof labels for my bottles. I want to be able to upload some of my own photos and just print them up so I can always reuse the bottles for different batches. I will be putting these on 22oz and champagne bottles so I want a...

Recipes call for corn sugar, DME, maple syrup, etc. Are there different flavors or mouth feels with different priming sugars?

The website gives me measurements for glucose, sucrose, and DME. What if I want to carbonate with maple syrup?

amazing tips because I both measured sugar out in teaspoons and used the wrong temperature. Now, any suggestions for purchasing a good scale?

I actually do not have the temperature control for lagering (yet). Any suggestions for an all grain ale?

Who has a great recipe that compliments the spring season?